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Method for prolonging shelf life of fermented milk by employing biological conservation strains

A technology for fermented milk and shelf life, which is applied in applications, milk preparations, dairy products, etc. It can solve the problems of losing the health care function of fermented milk, shortening the shelf life of yogurt, polluting yeast or mold, and achieving mildew and gas production. Effects of reducing, ensuring nutrition and health functions, and extending shelf life

Active Publication Date: 2015-03-25
云南欧亚乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fermented milk that has not been heat-treated needs to be refrigerated during transportation and storage. During the production process, due to production environment, packaging materials, equipment, etc., it is very likely to be contaminated with yeast or mold. Deterioration, especially in the case of poor cold chain conditions, can seriously shorten the shelf life of yogurt and bring food safety hazards
In addition to improving process control, the existing methods are generally to add preservatives or heat treatment. Adding preservatives has a poor inhibitory effect on mold and yeast, and it will also inhibit probiotics. If heat treatment is used to kill yeast and mold, probiotics Bacteria are also killed, losing the health care function of fermented milk

Method used

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  • Method for prolonging shelf life of fermented milk by employing biological conservation strains
  • Method for prolonging shelf life of fermented milk by employing biological conservation strains
  • Method for prolonging shelf life of fermented milk by employing biological conservation strains

Examples

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Embodiment 1

[0030] A method for extending the shelf life of fermented milk with biological protection strains is carried out as follows:

[0031] (1) Fresh milk acceptance: After fresh milk arrives at the factory, the fat protein content is analyzed first, requiring fat ≥ 3.20%, protein ≥ 2.95%, and then 15 routine index tests such as alcohol test, acidity, pH, boiling and tasting without peculiar smell , And test negative for antibiotics, and release after qualified to ensure the quality of fresh milk;

[0032] (2) Clean milk: use a high-speed centrifuge to separate impurities in the milk, the centrifuge speed is 6500 revolutions per minute;

[0033] (3) Refrigeration: the clean milk is quickly cooled to 2~4℃ for refrigeration;

[0034] (4) Standardization: Adjust the fat-protein ratio of milk, heat the milk to 60~65℃, add white sugar, acetylated distarch phosphate and pectin, fully dissolve and mix well, the fat-protein content of fresh milk is fat ≧ 2.94 %, protein ≧2.71%, chilled to 2℃~4℃; a...

Embodiment 2

[0054] A method to extend the shelf life of fermented milk with biological protection bacteria, except for step (4), “adjust the fat-protein ratio of fresh milk by adding cream or skimmed milk with a fat content≦0.54% and a protein content≦3.07%, per ton Except that the milk addition amount is 35-38%", the other steps are the same as in Example 1.

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Abstract

The invention discloses a method for prolonging shelf life of fermented milk by employing biological conservation strains, and aims at providing a processing method of the fermented milk, which is good in health function and is capable of effectively prolonging the shelf life. The method comprises the following steps: (1) checking and accepting fresh milk; (2) purifying the milk; (3) refrigerating; (4) standardizing; (5) sterilizing; (6) primarily cooling; (7) adding the strains; (8) cooling and fermenting; (9) cooling again; (10) filling; (11) warehousing and refrigerating; and (12) storing finished products. In the process of preparing the fermented milk, a two-sectional fermentation process is adopted by adding a plurality of strains allowed by the law, and the advantage competition and the antagonistic action of the microorganism are utilized, so that growth of yeast and mold is inhibited and the shelf life is prolonged.

Description

Technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for extending the shelf life of fermented milk by using biological protection bacteria. Background technique [0002] Fermented milk is rich in nutrients. The fermented milk that has not been heat-treated is also rich in live probiotics, which is very helpful for adjusting the intestinal flora and improving physical fitness. However, unheated fermented milk needs to be refrigerated during transportation and storage. During the production process, due to the production environment, packaging materials, equipment and other reasons, it is very likely to be contaminated with yeast or mold, which is easy to cause during the storage of fermented milk. Deterioration, especially in the case of poor cold chain conditions, will seriously shorten the shelf life of yogurt and bring food safety hazards. In addition to improving process control, the existing methods gener...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 彭金国杨发光赵秉义何新海
Owner 云南欧亚乳业有限公司
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